Caramel Apple Cupcakes

These cupcakes are a delicious treat to make during any trip or gathering with friends and family! And the best trick? Even if you don't have a muffin pan to make these while out of town, baking cups are sturdy enough to use without a muffin tin.
REYNOLDS KITCHEN TIP:
These cupcakes are the perfect solution for days when you’re on the go and need a tasty snack in a pinch! And what makes these cupcakes better than ever is baking them in Reynolds StayBrite Baking Cups. They’re lined with foil so if you don’t have a muffin tin handy, the cups are sturdy enough to stand on their own. Just place the filled cups on a baking sheet and you’re ready to bake!

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Ingredients

For the Cupcakes:

1/4 cup butter (1/2 stick), melted

1/2 cup white sugar

1/4 cup brown sugar

1 egg

1 cup pureed apple (or unsweetened applesauce)

1 ½ cups flour

1 teaspoon cinnamon

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Salted Caramel Frosting:

Salted Caramel Sauce:

2 cups granulated sugar

12 tablespoons unsalted butter, room temperature, cut into pieces

1 cup heavy cream, room temperature

1 tablespoon fleur de sel or Maldon sea salt flakes

Frosting:

1 cup butter, room temperature

2 2/3 cups powdered sugar

1 teaspoon salt

2/3 cup salted caramel sauce

Directions

Step 1

PREHEAT oven to 350ºF. Line cupcake pan with Reynolds® Baking Cups.

Step 2

COMBINE butter, white sugar and brown sugar in a large mixing bowl. MIX until mixture is smooth. BEAT in egg. ADD pureed apple and stir until well mixed.